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Seared Cod with Mango Curry Sauce and Cilantro Chutney

Cod with Mango Curry Sauce and Cilantro Chutney

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 pound Fresh Cod, cut in square or rectangular pieces
  • 2 Tablespoons Canola Oil
  • 2 Tablespoons Butter
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Ground Coriander
  • 1/2 teaspoon Garam Masala
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Black Pepper
  • Salt to taste

Mango Curry Sauce

  • 1 Mango, peeled and pitted
  • 2 teaspoons Sugar
  • 1 teaspoon Lime Juice
  • 1/4 teaspoon Curry Powder
  • 1 pinch Kosher Salt

Cilantro Chutney

  • 1 bunch Fresh Cilantro, chopped makes about 1/2 cup
  • 1/4 cup Onions, diced small
  • 2 cloves Garlic, crushed and minced fine
  • 1/4 cup Canola Oil
  • 1 Tablespoon Lemon Juice
  • 1/2 teaspoon Sugar
  • Salt and Pepper to taste

Instructions

Mango Curry Sauce

  1. Peel and remove the pit from the mango. Chop it in chucks and add it to a mini processor or blender. Add the sugar, lime juice, curry powder, and a pinch of salt. Blend it to a smooth puree, about 30 seconds. Place it in the fridge.

Cilantro Chutney

  1. Rough chop the cilantro. Add it, the onions, garlic, lemon juice, sugar, salt, pepper, and 2 tablespoons of canola oil to a mini processor or blender. Pulse to chop it up into smaller pieces. What you want is a small amount of a puree with a lot of texture. Remove it to a bowl and add the rest of the oil.

Pan Seared Cod

  1. In a small bowl, mix the coriander, garam masala, cumin, and pepper.

  2. Use paper towels to pat the fish completely dry on all sides. Rub and completely cover the fish with the spice mix.

  3. Place a 12 inch skillet on medium-high heat for about 1.5-2 minutes. Add the canola oil. Season with salt and immediately place the fish in the pan. Make sure the pieces are well spaced. Let the fish cook for about 5 minutes or when you see the edges of the bottoms turn brown.

  4. Add the butter and lemon juice and turn the temperature to low. Slightly tilt the pan so the melted butter flows to the one side. Use a spoon to baste the fish with the melted butter until it turns opaque. The fish should remove from the pan easily.